Thursday, August 05, 2010

Chocolate Cupcakes with Peanut Butter Frosting

so i've been busy. a lot has been going on. I'm currently switching jobs, my husband is deployed, and i might be moving soon. i've been preoccupied with life for the moment. so the regular stresses of the day lead me to bake. i know, why bake when you can't think straight? because when i'm baking i forget about everything else. its enjoyable to know that when everything around me is uncertain, i know that i can put a few regular ingredients together and make something beautifully delicious.

like chocolate and peanut butter cupcakes.

these little beauties were a hit at the office. the dark chocolate cupcake with that fluffly PB frosting? What more could a girl want.....except for a tinier waist.....these certainly aren't going to help.....

Preheat oven to 350 degrees F. Line two cupcake pans with paper liners and set aside. In a large bowl, sift the dry ingredients together. Set aside.

In a medium bowl, whisk together the oil, water, vanilla extract and vinegar.

Slowly whisk the wet ingredients into the dry ingredients being careful not to overmix. The mixture will be quite wet, but that’s ok.

Pour the batter until the cups are two thirds full and place in the oven for 20-24 minutes or until a toothpick inserted into the center of the cup comes out clean.

Cool in the pan for 10 minutes then place on a wire rack until completely cool before frosting.

Peanut Butter Frosting

2 sticks (1 cup) unsalted butter, at room temperature

1 cup creamy peanut butter

3 to 4 cups powdered sugar (depending on your desired consistency)

1 tablespoon milk (or water will do too)

In the bowl of a stand mixer fit with a paddle attachment, beat butter and peanut butter until creamy and virtually no butter lumps remain. Scrape down the bowl. Add three cups of powdered sugar and beat on low for 1 minute. Add milk and beat on medium high for 1 minute. Add the remaining cup of powdered sugar if you’d like your frosting a bit thicker.